Herb Roasted Pork Tenderloin

• •
  2 Garlic(6g)
• •
  1 tsp Basil, Fresh
• •
  1 tsp Thyme, Dried
• •
  1 tsp Rosemary, Fresh
• •
  freshly cracked black pepper ($0.05)
• •
  0.5 tsp 1/2 tsp salt ($0.02)
• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1.3 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

Instructions

1. 1Preheat the oven to 400°F. Mince the garlic cloves. In a small bowl, combine the minced garlic, dried basil, dried thyme, dried rosemary, salt, freshly cracked black pepper, and olive oil. Stir until a thick paste forms.
2. 2Pat the pork tenderloin dry with paper towels. Rub the herb paste evenly over all surfaces of the meat, pressing it into any crevices.
3. 3Place an oven-safe skillet or roasting pan over medium-high heat. Once hot, sear the pork tenderloin for 2–3 minutes per side, turning to brown all surfaces — about 8–10 minutes total — until a deep golden crust forms.
4. 4Transfer the skillet directly to the oven (or move the tenderloin to a roasting pan). Roast at 400°F for 15–20 minutes until an instant-read thermometer inserted into the thickest part reads 145°F.
5. 5Remove the pork from the oven and let it rest for 10 minutes before slicing — the internal temperature will continue to rise slightly and the juices will redistribute.
6. 6Slice the pork tenderloin against the grain into ½-inch thick medallions.
7. 7Divide the sliced pork evenly into 4 meal-prep containers. Drizzle any resting juices from the cutting board over each portion before sealing. Refrigerate for up to 4 days.